Arrange chops in a single layer and pierce with a fork all over. Then pour buttermilk mixture over and refrigerate for at least 4 hours (up to 24).

In a skillet (I used a cast iron), heat your oil to medium. And preheat oven to 350 degrees.

Set up your breading station. You’ll need 3 bowls. In the first, place the salt, pepper and flour and combine. In the second, beat the egg and stir in the water. In the last bowl, combine the panko, parmesan-reggiano, and parsley.

Remove a pork chop from the buttermilk marinade and remove excess.

Move through breading station – coat with flour, coat with egg wash, and last coat with the panko mixture. Place carefully in the oil and allow to brown for 2-3 minutes on each side.

Once both sides are browned, place on cookie sheet and repeat for each pork chop.